Harissa-Spiced Butternut Squash & Chickpea Buddha Bowl

Category Bowl / Vegetarian / Gluten-Free
Servings 2
Prep Time 15 minutes
Cook Time 30 Minutes

Intro

Bright, colorful, and hearty, this bowl brings roasted harissa-spiced butternut squash and chickpeas together with fresh greens, quinoa, and a zingy lemon-tahini drizzle. It’s a complete, nourishing meal with Moroccan flair.

Harissa-Spiced Butternut Squash & Chickpea Buddha Bowl

Ingredients

2 cups peeled and cubed butternut squash
1 can (15 oz) chickpeas, drained & rinsed
2 tbsp olive oil, divided
1½ tsp Moroccan harissa spice
Salt & pepper, to taste
2 cups cooked quinoa
2 cups baby spinach or mixed greens

Lemon‑Tahini Drizzle

3 tbsp tahini
Juice of ½ lemon
1 tbsp water (more for consistency)
Salt, to taste

Instructions

Roast squash & chickpeas
Toss squash and chickpeas separately with 1 tbsp oil, harissa, salt & pepper. Roast at 400 °F (200 °C) for 25 minutes until golden.
Cook quinoa and greens
Fluff cooked quinoa; divide between 2 bowls. Top with fresh greens.
Make drizzle
Whisk tahini, lemon juice, water, and salt until smooth.
Assemble
Add roasted squash + chickpeas atop quinoa and greens. Drizzle with lemon-tahini mixture.

Serving Suggestions
Garnish with toasted almonds or pomegranate seeds. Perfect for lunch or light dinner.